Cafe Latte Turtle Cake for Two Recipe

Introduction

This Cafe Latte Turtle Cake for Two is a delightful, rich dessert perfect for sharing. Combining the robust flavor of coffee with silky chocolate, caramel, and crunchy pecans, it’s an indulgent treat that’s surprisingly simple to make.

Ingredients

• 1 egg yolk
• 1/4 cup vegetable oil
• 1/4 cup sour cream or plain full-fat Greek yogurt
• 1/3 cup granulated sugar
• 1/2 cup flour
• 2 tablespoons cocoa powder
• 1/4 teaspoon salt
• 1 teaspoon baking soda
• 2-3 tablespoons strong hot coffee
• 2 tablespoons milk
• 1/4 cup sugar
• 2 tablespoons butter
• 1/2 cup chocolate chips
• 1 tablespoon coffee
• Caramel, for topping
• Toasted or candied pecan pieces

Instructions

1. Step 1: Preheat your oven to 350 degrees Fahrenheit. Generously grease four 8-ounce ramekins with cooking spray.
2. Step 2: In a bowl, whisk together the egg yolk, vegetable oil, sour cream (or yogurt), and 1/3 cup sugar until combined.
3. Step 3: Add the flour, cocoa powder, salt, and baking soda to the wet ingredients and stir well. Pour in the hot coffee gradually to thin the batter; it will be thick but smooth.
4. Step 4: Divide the batter evenly among the prepared ramekins, spreading it to cover the bottom of each dish.
5. Step 5: Bake for 15-20 minutes until a toothpick inserted in the center comes out clean. Carefully remove the cakes from the ramekins and allow them to cool for at least 20 minutes before frosting.
6. Step 6: For the frosting, combine milk, 1/4 cup sugar, and butter in a small saucepan. Bring to a boil and let boil for 15-20 seconds, then remove from heat.
7. Step 7: Stir in the chocolate chips until melted and smooth. Add 1 tablespoon coffee and whisk to create a thin, glossy frosting. Let it cool slightly until it thickens just a bit but remains spreadable.
8. Step 8: Assemble your cake by layering the cake, frosting, caramel, and pecans. For added texture, chop pecans for the middle layer and arrange whole pecans on top in a circular pattern. Use frosting to create a cascading “waterfall” effect by spooning it into the cake center and spreading outward.
9. Step 9: Serve immediately while warm or chill in the fridge to enjoy within a couple of days.

Tips & Variations

• Use freshly brewed strong coffee for the best flavor—espresso works great if you have it.
• Substitute sour cream with full-fat Greek yogurt for a tangier taste and moist crumb.
• Add a pinch of cinnamon or espresso powder to the batter for a subtle spice kick.
• Try swapping toasted walnuts or almonds for pecans if preferred.
• For a dairy-free version, use plant-based yogurt, milk alternatives, and vegan butter.

Storage

Store leftover cake in an airtight container in the refrigerator for up to 2 days. Let it come to room temperature or warm gently before serving to restore the frosting’s creamy texture and cake’s softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake without ramekins?

Yes, you can bake the batter in a small cake pan, adjusting baking time as needed. Just watch closely to avoid overbaking.

Is this cake very sweet? Can I reduce the sugar?

The cake balances sweetness with coffee bitterness and rich frosting, but you can reduce the sugar slightly if you prefer a less sweet dessert.

Cafe Latte Turtle Cake for Two Recipe

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★★★★★

4.6 from 58 reviews

This decadent Cafe Latte Turtle Cake for Two combines rich coffee-infused chocolate cake layers with a luscious coffee-chocolate frosting, caramel, and toasted pecans for a delightful, over-the-top dessert that’s perfect for sharing or savoring solo.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 2 cakes (four individual ramekin cakes or two layered cakes) 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cake Batter

• 1 egg yolk
• 1/4 cup vegetable oil
• 1/4 cup sour cream or plain full-fat Greek yogurt
• 1/3 cup granulated sugar
• 1/2 cup flour
• 2 tablespoons cocoa powder
• 1/4 teaspoon salt
• 1 teaspoon baking soda
• 2–3 tablespoons strong hot coffee

Frosting

• 2 tablespoons milk
• 1/4 cup granulated sugar
• 2 tablespoons butter
• 1/2 cup chocolate chips
• 1 tablespoon coffee

Additional Toppings

• Caramel sauce
• Toasted or candied pecan pieces

Instructions

1. Preheat and Prepare Ramekins: Preheat your oven to 350°F (175°C). Generously grease four 8-ounce ramekins with cooking spray to prevent sticking.
2. Make Cake Batter: In a mixing bowl, whisk together the egg yolk, vegetable oil, sour cream (or Greek yogurt), and granulated sugar until smooth. Add the flour, cocoa powder, salt, and baking soda, stirring gently. Incorporate 2-3 tablespoons of strong hot coffee to thin the batter, which will remain fairly thick even after adding the coffee.
3. Fill and Bake: Divide the batter evenly among the prepared ramekins, spreading it to cover the bottoms. Bake for 15-20 minutes until a toothpick inserted comes out clean. Let the cakes cool in their ramekins for a few minutes, then gently remove and allow them to cool completely for at least 20 minutes before frosting.
4. Prepare Frosting: In a small saucepan, combine milk, sugar, and butter over medium heat. Bring to a boil and let it boil for 15-20 seconds before removing from heat. Stir in the chocolate chips until melted and smooth. Add the tablespoon of coffee to thin and enhance the flavor, whisking until the frosting becomes glossy. Let it cool slightly to prevent it from being too runny when spreading.
5. Assemble the Cake: You can assemble either one 3-layer cake or two 2-layer cakes using the ramekins. Spoon a bit of frosting onto the center of each cake layer, spreading it outward to create a waterfall effect. Sprinkle chopped pecans into the middle layers for crunch, and use whole toasted or candied pecans on top in a circular pattern. Drizzle caramel sauce between layers and on top to complete the turtle cake sensation.
6. Serve and Store: Enjoy the cake warm for the best experience, or store it in the refrigerator for up to two days. The rich coffee and chocolate flavors, combined with caramel and pecans, make this cake irresistibly good at any temperature.

Notes

• Strong hot coffee adds great flavor and helps loosen the thick batter.
• Sour cream or full-fat Greek yogurt can be used interchangeably for moisture and tang.
• Be gentle when removing cakes from ramekins to keep their shape intact.
• Chop pecans for middle layers and leave whole for the top for texture variety.
• Allow frosting to cool slightly to avoid melting the cake layers when assembling.
• Stored in the fridge, the cake keeps well for up to 2 days, but is best enjoyed fresh and warm.

Keywords: Cafe Latte Cake, Turtle Cake, Coffee Chocolate Cake, Cake for Two, Individual Cakes, Ramekin Cake, Caramel Pecan Cake, Dessert Recipe